Sunday, 2 February 2014
Agani Curry is traditional dish made at Kayalpatnam..
Mutton - 1 / 2 kg
Ginger garlic paste - 1sp
Green chilli - 7-10
Curry leaves - a few
Curd - 100gm
Ginger garlic paste - 2 tsp
Cinnamon : small stick
Cardamom - 2Cloves - 2
Ramba leaves : 1no
Onion - 1
Coconut - 1 / 4 no
almonds - 5
Pista - 5
poppy seeds - 1 tsp
Oil , ghee , salt - as required
1.Grind the cashew nuts, almonds, coconut and poppy seed finely; use little water.
2. Wash the mutton, Marinate with ginger garlic paste, curd 50gm, green chilies, curry leaves, salt, keep a side for an hour.
3.In a pressure cooker add oil and ghee add the sliced onions and brown it. Add ginger & garlic paste, rambai leaves, curry leaves, cloves, cinnamon, cardamom,and balance curd, saute till golden brown
4.Now add the mutton mix and pressure cook it for 25mins or until the mutton is done. Add the cashew paste
5.When the mutton is cooked bring it to low flame.Serve hot with gheerice, white rice or chappatti
Ginger Garlic paste - 2 spoon
Turmeric Powder - 1 spoon
Curd - 50 ml
Red Chilli Powder - 1 Spoon
Coriander powder - 1/2 spoon
Garam masala - 1/2 spoon
Cumin powder - 1/2 spoon
Pepper Powder - 3-4 spoon
Chopped onion - 1
Coconut oil - 3 tb spoon
Salt to taste
Cut Liver into small pieces wash and drain
Marinade by mixing together turmeric powder, curd, chilli powder,pepper powder, coriander powder, garam masala powder, cumin powder and salt.
Marinate liver into the mixture for 1/2 an hour.
Now heat oil in a pan, add onions and fry till golden brown
Then add ginger, garlic and curry leaves and stir for few minutes, Add marinated liver. Pour 1/4 glass of water and close the lid.Liver Fry will be ready in 10 minutes.
Serve hot with Plain Rice/ Roti / chapathi.